High Protein Orange Pancakes
Serves 45 mins prep20 mins cook
Made with no protein powder, these orange pancakes are fluffy, bright, and packed with 18 grams of protein per serving — all from Greek yogurt, eggs, and chia seeds. One bowl, 25 minutes, and the juiciest citrus flavor. You're going to want these on repeat! 🍊
0 servings
What you need
Instructions
1 Zest your orange directly into a large bowl, then juice it into the same bowl. 2 Add the [wprm-ingredient text="1 cup plain Greek yogurt" uid="2"], [wprm-ingredient text="4 eggs" uid="3"], [wprm-ingredient text="1 tsp vanilla extract" uid="4"], [wprm-ingredient text="2 tbsp soy milk" uid="9"], and [wprm-ingredient text="1 tbsp maple syrup. " uid="5"]Whisk until smooth and well combined. 3 Add [wprm-ingredient text="1.25 –1.5 cups oat flour*" uid="6"] (starting with 1.25 cups), [wprm-ingredient text="2 tsp baking powder" uid="7"], [wprm-ingredient text="½ tsp baking soda" uid="8"], [wprm-ingredient text="Pinch of salt" uid="11"], and [wprm-ingredient text="2 tbsp chia seeds" uid="10"] if using. Stir until just combined — a few lumps are fine. Don't overmix.The batter should be thick but scoopable. If it's too thin, add the remaining oat flour a tablespoon at a time. If it's too thick, add a splash more milk. 6 Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.While it heats up, let the batter rest for 2–3 minutes while you heat your pan. This lets the chia seeds absorb the liquid for a fluffier pancake. 7 Scoop about ¼ cup of batter per pancake. Cook until bubbles break the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until cooked through.This recipe makes 10-12 pancakes (3 per serving). 8 Serve immediately with maple syrup, a dollop of Greek yogurt, and extra orange zest on top — or keep warm in a 200°F oven while you finish the batch.View original recipe